Directions

Heat butter and milk in a small saucepan over medium heat until butter melts. Remove from heat.

Fill a medium saucepan 3/4 full of water and bring to a boil. Fill a large bowl with ice-cold water. Add peaches to boiling water for about 30 seconds. Remove with slotted spoon and immerse briefly in the cold water. Peel, halve and pit peaches, then cut in 1/2-inch pieces.

Beat eggs and sugar in a large bowl with an electric mixer until thick and pale, about 5 minutes. With mixer on low speed, beat in baking powder and salt until blended. Add flour in 2 additions, alternately with the warm butter mixture. Fold in peaches and blueberries just until blended. Scrape into prepared pan and smooth top.

Bake 1 hour and 10 minutes or until a pick inserted in center comes out clean.

Remove pan to a wire rack. Let cake cool completely in pan. Run a thin sharp knife around edge of pan and tube. Invert cake on rack, then place top side up on serving plate.